Greek Dinner For Two

When I think of Greek food, I picture gyros oozing with tzatziki sauce with french fries shoved inside. I’m not too classy.

Alas, that is was I like – so it’s what I choose to make.

Sometimes I make outrageously complicated meals that can turn out somewhat … iffy.  Then there are nights where I want to make an impressive dinner  with a few conditions:

1) doesn’t require too many ingredients that I don’t already have at home

2) must be delicious

3) … guess that’s it. Easy and delicious.

A quick weeknight meal should be easy to throw together – after finishing a long day, who wants to spend hours in the kitchen? (Well, guess I’m guilty but I’m just weird.) A legitimate gyro is impressive and no one needs to know how “legitimate” it really is. Exhibit A – I used naan bread to wrap up all the goodness. I can show you another 5 exhibits but we’re not in a museum – were “in” the internet.

All this meal requires is 3 steps:  whip up the marinade, flavorize the chicken and then cook. To put it all together you need tomatoes, red onion, tzatziki and the chicken. You can add in some lettuce, cucumbers and black olives as well.

In addition to having a great dinner, you can also make extra chicken to cut up into a salad for tomorrows lunch.

Chicken Gyros


  • 1.25 lbs boneless skinless chicken thighs (or chicken breasts)
  • 4 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 2 tablespoons greek yogurt
  • Juice of 1 lemon and lemon zest of 1/2 a lemon
  • 1 tablespoon dried oregano
  • 1 teaspoon dried parsley
  • salt and pepper


  1. Whisk together all of the ingredients of the marinade together. Put chicken in a large ziplock bag and pour marinade over, covering the chicken. Refrigerate for one hour.
  2. Preheat the oven to broil (or get barbecue prepped). Set chicken pieces on aluminum foil lined baking sheet and place on an oven rack that is 6 inches below the broiler.
  3. Broil for 7 minutes per side, flipping once. You may need to vary your cooking times based on type and size of chicken.
  4. Remove from oven and let rest for a few minutes before cutting into pieces.
  5. Meanwhile, warm up the pitas – give them a good zap in the microwave.
  6. Once everything is ready, lay down the tzatziki on the pita, followed by chicken, tomatoes and onion (+/- feta, lettuce, cucumbers, or black olives)

Adapted from: Elly says opa

Kalí óreksi! (bon appetit in greek)

– Jennie



Powered by Facebook Comments

Comments are closed.